food, health, recipes
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Recipe: Raw vegan chocolate and peanut butter slice

The other day one of the lovely women I work with made the most delicious batch of raw vegan chocolate peanut butter slice and I knew I had to give them a go! After a quick Google search I found this recipe from Megan at Detoxinista!

I haven’t done a recipe blog post in a very very long time, so I thought I’d document how my first attempt went and share the recipe for anyone who wants to give them a go (they really are delicious!) I doubled Megan’s recipe because I had a bigger baking dish.



Ingredients Chocolate crust

3/4 cup almond meal

2 Tablespoons of cocoa powder

2 Tablespoons of pure maple syrup

1 Tablespoon of melted coconut oil

Pinch of salt


Peanut butter filling

1/2 creamy natural peanut butter (try not to accidentally buy crunchy PB like me!)

3 Tablespoons of pure maple syrup

1 Tablespoon of melted coconut oil

Pinch of salt


Chocolate topping

1/4 cup cocoa

1/4 melted coconut oil

3 Tablespoons of pure maple syrup



Line a standard loaf dish with parchment paper (I used tinfoil, which was just as effective) and set aside. In a medium bowl, stir together all the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the loaf dish, and place in the freezer to set.

To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you’re using salted or unsalted peanut butter, you may want to add more salt to taste. I also accidentally bought crunchy peanut butter, but would recommend the smooth and creamy for sure. The crunchy makes the peanut butter less spreadable (and look less appetising, it still tastes nice though), but if you like the texture of the crunch go for it– just add more coconut oil to make it less thick.

Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the dish to the freezer to set.

Rinse the mixing bowl, and use it again, if you like, to make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the dish to the freezer to set until firm, about an hour or two.

Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month.

The bars become very firm if frozen for too long, so it’s usually better to serve them from the fridge after the initial firming-up time.

The final product tasted delicious, but next time I’m definitely going to make sure I go with the smooth and creamy peanut butter instead of the crunchy. I’m really wanting to perfect this recipe, so I might give you all an update soon! Also, be sure to check out Megan at Detoxinista, she has so many more amazingly delicious and healthy recipes and lots of stella advice. In the meantime, enjoy!

The finished productThe finished product


  1. Pingback: Choc and PB slice *raw vegan* for dummies | AnujaWrites

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